Lentil Sausage Soup

1 lb green lentils

¼ c olive oil

4 c diced yellow onions

4 c chopped leeks

1 T minced garlic

1 T salt

1 ½ t pepper

1 T minced fresh thyme leaves

1 t ground cumin

3 c diced celery

3 c diced carrots

3 qt chicken broth

¼ c tomato paste

1 lb kielbasa, cut in half lengthwise and sliced 1/3 inch thick

2 T red wine

Freshly grated Parmesan cheese, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes. Add the chicken stock, tomato paste and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve, sprinkled with grated Parmesan.